Salt-Roasted Yukon Gold Potatoes with Bay Leaves
Recipe created by Rori Trovato
At first glance, this recipe couldn't be more ordinary. But with buttery Yukon Gold potatoes, coarse sea salt and beautiful bay leaves, this root vegetable takes flight.
Servings: Serves 4
  • 4 (1 1/2 to 2 pounds) Yukon Gold potatoes , scrubbed
  • 16 bay leaves , halved lengthwise
  • 2 cloves garlic , cut into thin slivers
  • 1 cup course sea salt
  • 3 tablespoons extra-virgin olive oil
  • Directions
    Preheat oven to 450°. Using a paring knife, make 8 tiny slits on top of each potato, about 3/4-inch deep and just wide enough to fit a bay leaf and garlic sliver. Place bay leaves and garlic slivers into slits. Sprinkle with 2 teaspoons sea salt. Spread remaining sea salt on a 9 x 9-inch pan. Place potatoes on top and roast until tender, about 1 hour.

    Remove potatoes from oven and drizzle with olive oil. Discard bay leaves before eating.


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